If you like, serve the bisque in roasted pumpkins. Wash and dry small pie pumpkins. Cut off tops and place on a large cookie sheet. Roast in a 375° oven for 40 minutes. Fill with soup and garnish.
For restaurant-style drizzles, put the crème fraîche into a squeeze bottle (like the kind used for ketchup). Just before serving, draw a zig-zag drizzle, a spiral or even the outline of a pumpkin on the top of your soup for an artistic garnish.